HOT131 Math for Food Service Records (3-0-3)
This course emphasizes math principles used in the culinary profession. It is the basis for understanding and using math to convert recipes to prepare food in cooking and baking courses. The math taught in this course includes the basics that must be understood in order to solve problems in culinary management. Topics include basic math skills, identifying the dividend, place value, weights and measures, percentages, recipe conversions, recipe yields, baker's percentage, portion control, item costing, metric measurements and ordering of food and beverages.